Key Lime Pie

So my wife asked me a while back what my favorite dessert was that I missed from years past when we did not eat a Paleo diet. I responded with my all-time childhood favorite: key lime pie. Fast forward to this past weekend, and a prior attempt later, we have have a full Paleo key lime pie that will rival even the toughest pie critics. And thanks to my wife’s hard work and dedication, she nailed the flavor, texture, and scent of fresh homemade key lime pie.

Yields: 8″ whole pie

Ingredients

Pie crust:

2 cups of pecans

1 egg — separate egg white from egg yolk

Pinch of salt

8″ pie pan

Pie filling:

4 eggs — separate egg whites from egg yolks

1 can of full fat coconut milk

1 whole lime zest

1 tsp vanilla extract

1/2 cup of honey

Juice from 2 limes

3 tsp of gelatin

Pie meringue:

4 egg whites (from pie filling ingredients)

1/2 cup of cooled melted honey (not hot)

1 tsp vanilla extract

Directions

Preheat oven at 350

Pour the pecans into a food processor and pulse until finely ground.

Add 1 egg white and salt and pulse again until mixed throughout.

Carefully cut and lay parchment paper in an 8″ pie pan.

Gently press the pecan mixture into the pan, lining the bottom and sides of the pan evenly.

Bake the pie crust for 30 minutes at 350.

While the pie crust is baking…

In a medium pan over low/medium heat add the 5 egg yolks (4+1 from pie crust egg), coconut milk, lime zest, and honey. Whisk the mixture over heat but careful not to boil.

Once the mixture has heated thoroughly, remove from heat and add the vanilla, lime juice, and the gelatin. Mix well to ensure the ingredients have fully dissolved and blended.

Remove the pie crust from the oven (after 30 minutes) and pour the pie filling into the crust.

Gently whip 4 egg whites, honey and vanilla until the mixture forms peaks and is smooth.

Scoop the marshmallow-like fluffy meringue onto the top of the pie filling and carefully smooth and even out across the entire pie.

Place the entire pie back into the oven at 350 for approximately 8-12 minutes or until the meringue is lightly golden brown.

Lightly golden brown peaks adorn our key lime pie.

Lightly golden brown peaks adorn our key lime pie.

Allow the pie to thoroughly and completely cool in the refrigerator before cutting.

Enjoy!

Key lime pie

Key lime pie

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